A Food safety hazard is a biological, chemical or physical agent or condition of food with the potential to cause harm or an adverse health affect at the time of consumption.
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Physical and chemical hazards in food
1. PHYSICAL AND CHEMICAL
HAZARDS IN FOOD AND THEIR
CONTROL MEASURES
BFST 1206
FOOD SANITATION
W.A.G.E. WIJELATH - AG/12/FT/024
M.HARTHIKA - AG/12/FT/026
2. HAZARD???
2
CONTROL MEASURES???
A Food safety hazard is a biological, chemical or
physical agent or condition of food with the potential
to cause harm or an adverse health affect at the
time of consumption.
Any action or activity that can be used to prevent,
eliminate or reduce a significant hazard
9. 9
Factors determining the risk level
Target audience for the food
Type of product
Method of consumption
Size
Hardness
Sharpness
Shape
Type
Ease of discovery
Of physical hazards
10. 10
Injury risk of physical hazards
Injury risk Commodity Size of physical hazard
High Infant foods
Any size(including small particles <
2mm
Beverages
2mm or larger in size in any one
dimension
Moderate All other foods
2mm or larger in size in any one
dimension
(except infant food &
beverage)
Low All other foods 2mm in size in all dimensions
( except infant foods)
12. To prevent…….
GMPs
GAPs
HACCP
Identification of raw materials, ingredients, packaging materials
and processes that are at high risk of contamination.
Proper maintenance of the buildings, facilities, grounds and
processing plants and equipments………etc.
Eliminate potential sources of physical hazards within the
establishment.
Employee training program
12
13. 13
To find and remove………….
Physical exclusion of hazards. (e.g.: screens, filters and
sieves, etc )
Effective detection and elimination systems
Proper equipment design, selection, calibration and
maintenance.
Effective facility maintenance
On-line visual inspection
Detection methods include metal detectors, X-ray
machines, optical systems, magnets.
Screening assessment of raw materials
End product screening
Consumer feed back or complaint analysis
14. Chemical hazards
Any chemical contaminants or naturally occurring substances
in food that can cause harm to human health when present
over the recommended level
14
16. Naturally occurring
Some chemical hazards are naturally present in food- Toxic
plant components.
Such substances are often prohibited in foods beyond a
certain level.
These hazards often are also classified as biological hazards
16
17. 17
Intentionally added
To maintain the food freshness or to enhance the
flavor, aroma and color
Direct additives
- Preservatives ( e.g. : nitrate, sodium benzoate, sulfiting agents )
-Nutritional additives (e.g.: niacin, retinol )
-Color additives
Indirect food additives
-Adhesives
-Polymers
18. 18
Source Why a hazard?
Food colorings Can produce an adverse reaction
in sensitive people
Preservatives Can be toxic in high concentration
Can cause an intolerance reaction
in sensitive people
Nutritional supplement Can be toxic in high concentration
20. 20
Sources Why a hazard?
Agricultural chemicals If improperly applied, some can be
acutely toxic or may cause long-term
health effects
Cleaning chemicals can cause chemical burns if present in
the food at high level
Equipment components Acidic food can cause leaching of heavy
metal from pipes and joints
(e.g. : copper and lead )
Maintenance chemicals Some chemicals that are not approved
for food use may be toxic
Packaging materials High nitrate levels in food can cause
excessive detinning of uncoated cans
resulting in excessive levels of tin in
the food
21. In addition to this;
21
There are some ingredients or parts of food
which can be considered as chemical hazards for
certain people who have an allergic reaction for
such ingredients or food parts
Common allergens include:
Soybeans and their products
sesame
22. 22
Cereals containing gluten
Milk and milk products
Egg and egg products
Peanuts and their products
Crustaceans and their products
Fish and fish products
23. Health effects
23
Cause food poisoning symptoms within a short
period of time.
Disrupt body metabolism
Cause cancer (e.g.: Aflatoxins- liver cancer)
Damage genes
Alter organ functions
Affect reproduction and development
Affect developing brains in foetuses, infants and children (e.g.:
mercury )
24. Control measures of chemical
hazards
24
Prior to receipt Specifications
Upon receipt Inspection before
acceptance
During processing Use ‘approved’
chemicals
25. 25
References
1.Gagged(2010) Undestanding Hazards Associated with
foods(online)Available from :http :// WWW.gaaged.org
2. Food safety site(2012) Food Safety (online)Available from : http ://
WWW.Foodsafetysite.org
3.Facstaff(2004) chemical hazards (online)Available from : http:// WWW.
.Facstaff.org